Nishitana Farm is located in Shizuoka Prefecture, that is the largest tea-production area in Japan.
Nishitana was founded in 1868. when the Samurai culture was being switched to the modern industrial culture, and Nishitana has been producing quality tea leaves for 150 years.
Nishitana’s tea leaves are classified into 5 classes according to the time that the leaves are cropped, and each class have different water temperature to brew.
Hibiki: Rich theanine brings Umami and sweetness. 60℃ is the best temperature to brew.
Uta: Well balanced. Different flavor from general tea leaves. 70℃ is the best temperature to brew.
Kanade: Good bitterness. For relaxing and tea time. 75℃ is the best temperature to brew.
Gaku: For daily drink. The most popular taste among Japanese people. 80℃ is the best temperature to brew.
Oto: Its rich Catechin benefits your health. For every meal. 80℃ is the best temperature to brew.